Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat

Jensen, Christian S.; Guider, J.; Skovgaar, I.M.; Staun, H.; Skibsted, Leif H.; Jensen, Søren Krogh; Møller, A.J.; Buckley, Joe; Bertelsen, Grete

doi:10.1016/s0309-1740(96)00130-1

Cited by 138 publications

(56 citation statements)

References 21 publications

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“…The higher susceptibility of thigh muscle to oxidation has been attributed to its higher content of polyunsaturated fatty acids with more than two double bonds (Jensen et al, 1997). Although breast muscle has a higher percentage of these acids in fat, the absolute amount in thigh muscle is three times higher than in breast muscle regardless of the dietary treatment because the total fat content in thigh muscle is approximately five times that of breast muscle (Jensen et al, 1997).…”

Section: Discussionmentioning

confidence: 99%

“…Although breast muscle has a higher percentage of these acids in fat, the absolute amount in thigh muscle is three times higher than in breast muscle regardless of the dietary treatment because the total fat content in thigh muscle is approximately five times that of breast muscle (Jensen et al, 1997). It appears that the molar ratio of these fatty acids to α-tocopherol is more descriptive than the level of muscle α-tocopherol alone (Jensen et al, 1997). The large amount of pro-oxidative agents originating from tissue myoglobin and other iron containing proteins found in thigh muscle may also reduce the oxidative stability in this tissue (Rhee and Ziprin, 1987).…”

Section: Discussionmentioning

confidence: 99%

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Effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat

Giannenas¹,

Florou-Paneri²,

Botsoglou³

et al. 2005

J. Anim. Feed Sci.

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An experiment was carried out to examine the effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth performance of broiler chickens and the oxidative stability of breast and thigh meat. A total of 6300 one-day old Cobb-500 chickens were randomly allocated into 7 equal groups with three subgroups of 150 males and 150 females each. One of the groups was given a basal diet containing 30 mg α-tocopheryl acetate/kg feed (negative control group), whereas the other six groups were administered the basal diet supplemented further with dehydrated oregano plants at 5 g/kg (OR5 group) and 10 g/kg (OR10 group), dehydrated oregano plants at 5 or 10 g/kg plus 170 mg/kg α-tocopheryl acetate (OR5-TOC and OR10-TOC group, respectively), α-tocopheryl acetate at 170 mg/kg (TOC group), and flavomycin at 4 mg/kg plus lasalocid at 75 mg/kg (FLA-LAS positive control group). After 42 days of feeding, values of body weight, daily weight gain and feed conversion ratio showed that oregano given as single supplement at the level of 5 g/kg or in combination with α-tocopheryl acetate could serve as an alternative to the approved feed additives flavomycin and lasalocid, exerting a growth-promoting effect. Feed supplementation with oregano decreased malondialdehyde values in meat samples compared with the control, the supplementation level of 5 g/kg being more effective in retarding lipid oxidation compared with 10 g/kg. The antioxidant activity offered by oregano was, however, inferior to that exhibited by α-tocopheryl acetate supplementation, while the antioxidant activity presented by the combination of 5 g/kg oregano and α-tocopheryl acetate was higher than that presented by α-tocopheryl acetate when supplemented alone or in combination with 10 g/kg oregano. Thigh meat samples were found to be more susceptible to oxidation compared with breast meat, although the latter contained α-tocopherol at markedly lower levels.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat

Giannenas¹,

Florou-Paneri²,

Botsoglou³

et al. 2005

J. Anim. Feed Sci.

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“…The combined fractions were evaporated under nitrogen and α-tocopherol was redissolved in 0.50 ml ethanol with 0.001% BHT. Quantification of tocopherols was performed according to Jensen et al (1997).…”

Section: Methodsmentioning

confidence: 99%

Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef

Gheisari¹,

Møller²,

Adamsen³

et al. 2010

Czech J. Food Sci.

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Gheisari H.R., Møller J.K.S., Adamsen Ch.E., Skibsted L.H. (2010): Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef. Czech J. Food Sci., 28: 364-375.The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxidative stability of minced chicken meat or beef. The minced meat samples with the added NaCl or added MetMb were stored for 3 weeks during which the analyses of TBARS, peroxide value, and volatiles coming from lipid oxidation were assessed together with the quantification of vitamin E and fatty acid profiles. Heme pigment and indices of lipid oxidation were higher for beef than for chicken, except the volatile octanal regardless of the pretreatment. Peroxide value (POV) and TBARS increased significantly over storage in both minced chicken meat and beef. The minced meat added 6% salt group had the highest contents of TBARS and POV in both species. Vitamin E values decreased significantly over storage time in chicken meat and beef. 6% salt group had the lowest vitamin E content and salt had an increasing effect on hexanal content. At the end of the storage time, 6% salt group had the highest total content of saturated and the lowest one of polyunsaturated fatty acids. Added MetMb group showed no significant differences in lipid oxidation indices in comparison with those of the control group. In conclusion, higher lipid oxidation rate and total saturated and lower polyunsaturated fatty acids were observed in the salt groups. In contrast, adding MetMb had no increasing effect on lipid oxidation in chicken meat and beef.

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“…On days 0 and day 11, the vitamin E content (micrograms of atocopherol per gram of meat) was analyzed by the method of Jensen et al [16]. Two randomly selected samples of meat patties with three levels of Parma ham extract added were analyzed and the decompositions expressed as a-tocopherol were expressed as D atocopherol per gram of meat (%).…”

Section: Methodsmentioning

confidence: 99%

Studies on the antioxidative activity of red pigments in Italian-type dry-cured ham

Adamsen¹,

Hansen²,

Møller³

et al. 2003

European Food Research and Technology

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Aqueous phosphate buffer extracts and acetone/water extracts of pigments from Parma ham were assessed as antioxidants by (1) electron spin resonance spectroscopy using a spin probing technique to evaluate their efficiencies as scavengers of free radicals, and (2) by electrochemical measurement of oxygen depletion rate in an aqueous methyl linoleate emulsion to evaluate their efficiencies as chain-breaking antioxidant, and using both methods, compared with the effect of apomyoglobin and nitrosylmyoglobin. Aqueous phosphate extracts and acetone/water extracts of Parma ham pigment both scavenged a semi-stable nitroxide radical (Fremy's salt), and both extracts reduced the rate of oxygen consumption for lipid peroxidation (initiated by metmyoglobin) very efficiently. For apomyoglobin no antioxidative capacity was observed, and the heme moiety of the pigment(s) of Parma ham were concluded to have antioxidative properties. The more lipophilic pigment, as extracted by acetone/water, had the most significant effect, and its ability to inhibit lipid oxidation was further tested in a model food system based on cooked pork. The lipid oxidation was increasingly inhibited by increasing additions from 0.12 ppm to 0.24 ppm Parma ham pigment, and the pigment protected a-tocopherol against degradation in a concentration dependent manner.

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Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat

Cited by 138 publications

References 21 publications

Effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat

Effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat

Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef

Studies on the antioxidative activity of red pigments in Italian-type dry-cured ham

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